– dried spices (Chipotle chili powder and onion powder ) – lime juice – tomato paste – tofu and mushrooms – red onion – potatoes – tortillas – hot sauce
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To make the tofu mushroom filling, heat oil in a skillet over medium heat. Add salt, spices, lime juice, tomato paste, and water. Mix well. Add tofu, mushrooms, and onions. Cover and cook, then uncover and cook to thicken. Transfer to a bowl.
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To make the potatoes, heat oil in the same skillet over medium heat. Toss potatoes with spices and salt to coat. Cover and cook until potatoes are cooked through, depending on size and heat source.
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To assemble the burritos, warm the tortillas and layer with rice, tofu filling, and potatoes. Add onion, tomatoes, cilantro, cheese, and lime juice. Fold into a burrito shape and repeat for the remaining burritos. Set them aside.
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To seal the burritos, heat the skillet with oil and hot sauce over medium-high heat. Place burritos seam-side-down in the skillet, cook for 2-4 minutes to seal, and then rotate to warm and coat with hot sauce. Repeat for all burritos and serve.
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